DAY 282. I brew my own kombucha and it has recently gotten way too vinegary. So I looked online and saw that I need to wash (as in rinse with filtered water) my SCOBY (symbiotic colony and bacteria and yeast). Who knew?
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Apparently the SCOBY, also called the Mother, grows excess yeast that forms in darker brown strings. I definitely have that going on. I also didn't realize that it's a good idea to take the older SCOBY layers out of the brew jar so that you're really only working with the newest layers.
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Does anyone have kombucha brewing experience? I have years of it, but still feel like I'm just figuring things out as I go. I'm currently doing the "continuous brew" method, which means I draw off of it 1-2 times a week and then add as much sweet tea as I've taken out each time. I'd love to hear your thoughts on best Kombucha brewing practices!
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Today's posts goes along with the previous two posts, all variations of the same Windmill Back Fist exercise. The first post was the Taiji Palm version, the next was one the Taiji Fist version, and today it's the full speed gongfu version. Try along with me in all three, if you like. Ask me any questions and I'd be happy to clarify.
.
Once a month I share a free Tai Chi Lesson Film on my website. It's free to subscribe to the Listening Seed, and if you do, you'll get the free Lesson Film sent to your inbox each month, along with the articles I write bi-weekly.
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And if all that freeness isn't enough, when you subscribe on the website you'll also get a free Qigong Lesson Film. It's a Five Element Qigong form that balances the whole body, called Moving the Emotions. {LINK IN PROFILE} 🙏🏼
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#Kungfu #Gungfu #Gongfu #TaiJiQuan #TaiChi #Qigong #Qi #TCM #MoveQi #Practice #EverydayTaiChi #BreaFisher #KwanYinKungFu #Brew #Kombucha #HomeBrew #HomeBrewedKombucha #Vinegary #Sour #Tart #SCOBY #TheMother #ExcessYeast #FiguringItOutAsIGo #WindmillTheArms #WindmillBackFist #TaijiPalm #TaijiFist #FiveElementQigong #ChineseFiveElements

DAY 282. I brew my own kombucha and it has recently gotten way too vinegary. So I looked online and saw that I need to wash (as in rinse with filtered water) my SCOBY (symbiotic colony and bacteria and yeast). Who knew?
.
Apparently the SCOBY, also called the Mother, grows excess yeast that forms in darker brown strings. I definitely have that going on. I also didn't realize that it's a good idea to take the older SCOBY layers out of the brew jar so that you're really only working with the newest layers.
.
Does anyone have kombucha brewing experience? I have years of it, but still feel like I'm just figuring things out as I go. I'm currently doing the "continuous brew" method, which means I draw off of it 1-2 times a week and then add as much sweet tea as I've taken out each time. I'd love to hear your thoughts on best Kombucha brewing practices!
.
Today's posts goes along with the previous two posts, all variations of the same Windmill Back Fist exercise. The first post was the Taiji Palm version, the next was one the Taiji Fist version, and today it's the full speed gongfu version. Try along with me in all three, if you like. Ask me any questions and I'd be happy to clarify.
.
Once a month I share a free Tai Chi Lesson Film on my website. It's free to subscribe to the Listening Seed, and if you do, you'll get the free Lesson Film sent to your inbox each month, along with the articles I write bi-weekly.
.
And if all that freeness isn't enough, when you subscribe on the website you'll also get a free Qigong Lesson Film. It's a Five Element Qigong form that balances the whole body, called Moving the Emotions. {LINK IN PROFILE} 🙏🏼
.
.
.
.
.
#Kungfu#Gungfu#Gongfu#TaiJiQuan#TaiChi#Qigong#Qi#TCM#MoveQi#Practice#EverydayTaiChi#BreaFisher#KwanYinKungFu#Brew#Kombucha#HomeBrew#HomeBrewedKombucha#Vinegary#Sour#Tart#SCOBY#TheMother#ExcessYeast#FiguringItOutAsIGo#WindmillTheArms#WindmillBackFist#TaijiPalm#TaijiFist#FiveElementQigong#ChineseFiveElements

9 COMMENTS:

Great scoby advice thank you 😊 my favourite to make is with fresh ginger take the liquid once a week and put in separate bottles for another week letting out pressure almost daily so doesn't explode then fridge to stop fermenting

I feel like you're reminding me I need to get back to my brewing soon 😍 haven't done it in years. First one was amazing. Second one died before I could do much as I had been traveling and left it in the fridge too long.

@lulu_celestial Wow! That is great! I also love the fresh ginger, but I never thought to let it carbonate so long after the draw. Cool! I do mine 2-3 days on the counter in the bottles, then drink or refrigerate. I'll have to try your week long method!

@kwanyinkungfu one week with scoby one week separated in bottles (release pressure every couple days outside and directed away from face) with ginger or fruit another combo I like is coriander and turmeric btw love you videos I practice Taoist tai chi ✨💫